4 lg. boneless chicken breasts OR
8 sm. boneless chicken breasts
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. butter
3 tbsp. chopped fresh chives OR
3 tbsp. chopped green onions
Juice of 1/2 lemon or lime
2 tbsp. Brandy or Cognac, optional
3 tbsp. chopped parsley
2 tsp. Dijon-style mustard
1/4 c. chicken broth

Place chicken breast halves between sheets of waxed paper; pound lightly with mallet. Sprinkle with salt and pepper; heat 1 tablespoon each of oil and butter in pan. Cook chicken over high heat for 2 minutes on each side; don't cook any longer or they will dry.

Transfer to warm serving dish; add chives or green onions, lime juice, or Brandy (if used), parsley, and mustard to pan. Cook 15 seconds, whisk in remaining butter or oil. Pour sauce over chicken.